Sriracha Honey Lime Pigs in a Blanket
Recipe yields 32-48 pigs in a blanket, depending on how you cut your crescent dough.
Ingredients
For the sriracha honey glaze:
- 3 tablespoons Countryside Creamery unsalted butter
- 1 tablespoon Baker’s Corner all-purpose flour
- ⅓ cup Berryhill honey
- ¼ heaping cup Fusia Sriracha hot chili sauce
- 1 tablespoon Fusia soy sauce
- Juice of 1 lime
- 1 teaspoon Stonemill Essentials red chili pepper flakes optional
For the pigs in a blanket:
- 2 containers 8 oz each Bake House Creations refrigerated crescent rolls
- 48 cocktail-size Parkview cocktail sausages
Instructions
For the sriracha honey glaze:
- Melt the butter in a small saucepan over medium heat. Whisk in the flour until lightly browned, for about 1 minute. Stir in the honey, Sriracha, soy sauce, lime juice and red chili pepper flakes if using. Bring to a slight boil and let simmer until slightly thickened, for about 1-2 minutes only. Remove from the heat and set aside.
To assemble:
- Preheat oven to 375°F. Unroll both cans of the crescent roll dough; separate into 16 triangles. Cut each triangle lengthwise into 2 narrow triangles. Additionally, you can cut into 3 triangles if trying to make more pigs in a blanket.
- Place all of your sausages in the Sriracha honey sauce and toss well to coat. Place a sausage on each dough triangle and roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on a parchment paper covered baking sheet.
- Bake for 12 to 15 minutes or until golden brown, rotating the baking sheet halfway through baking. Serve with ketchup, mustard, or other dipping sauces and condiments if desired.